Not Critical Employee Hygiene
Wash hands sign not posted near or above hand washing sink.
Critical Food Storage & Handling
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Critical Other
Evidence of rats or live rats in establishment's food or non-food areas.
Critical Employee Hygiene
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-han
Critical Food Storage & Handling
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Cond
Not Critical Sanitation
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and under
Critical Other
Hot TCS food item not held at or above 140 °F.
Critical Food Temperature
TCS food removed from cold holding or prepared from or combined with ingredients at room temperature not cooled by an approved method to 41 °F or below within 4 hours.
Not Critical Sanitation
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Critical Sanitation
Unclean or cracked whole eggs or unpasteurized liquid, frozen or powdered eggs kept or used.
Not Critical Pest Activity
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.